search query: @indexterm Hotel and catering industry / total: 391
references: 254-263 / 391
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254.
Employer strategies in the face of a national minimum wage: an analysis of the hotel sector
Industrial Relations Journal
2000 : SEP, VOL. 31:3, p. 206-219
 2000 Brown, D.
Crossman, A.
255.
Daewoo adds luster to the pearl of Southeast Asia
Cornell Hotel and Restaurant Administration Quarterly
2000 : JUN, VOL.41:3, p. 32-41
 2000 Cho, M.
Patton, M. E.
256.
The cost of turnover : putting a price on the learning curve
Cornell Hotel and Restaurant Administration Quarterly
2000 : JUN, VOL. 41:3, p. 14-21
 2000 Hinkin, T. R.
Tracey, J. B.
257.
Characteristics and goals of family and owner-operated businesses in the rural tourism and hospitality sectors
Tourism Management
2000 : DEC, VOL. 21:6, p. 547-560
 2000 Getz, D.
Carlsen, J.
258.
Professional-development needs in Italy: Hoteliers identify the management skills that require improvement
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 72-78
 2000 Formica, S.
McCleary, K.
259.
International hospitality management: Identifying important skills and effective training
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 64-71
 2000 Kriegel, U.
260.
The French market for quick-service restaurants
Market Research Europe
2000 : JUN, VOL. 32, p. 159-214
 2000
261.
Hospitality-management competencies: Identifying managers' essential skills
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 52-63
 2000 Kay, C.
Russette, J.
262.
Ethical principles for the hospitality curriculum
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 44-51
 2000 Vallen, G.
Casado, M.
263.
Ethics: Communicating standards and influencing behavior
Cornell Hotel and Restaurant Administration Quarterly
2000 : APR, VOL. 41:2, p. 39-43
 2000 Stevens, B.
Brownell, J.
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